Cauliflower Carbonaro is a warm and comforting typical Italian dish. Want something different for the holidays? This is a great side dish to bring to the table with friends and family. If you love pasta Carbonara, this vegetable version will surprise you because the end result is genuinely tasty and full of flavor. If you wanted to serve this dish over rice or pasta, simply cut the cauliflower into smaller florets! Chef Alba
- 1 cauliflower cut into florets
- 1 to taste Secolari Wild Porcini Sea Salt
- 1 to taste black pepper
- 1/4 - 1/2 tsp ground nutmeg
- 2 tbsps Secolari Italian Herb Olive Oil
- 4-5 thin slices prosciutto diced
- 2 eggs
- 4 ounces crumbled gorgonzola
- 4 ounces grated parmesan cheese
- 1 cup light cream or half and half
- 2 tbsps minced Italian parsley or basil
- Blanch the cauliflower florets in salt boiling water and cook about 8 minutes after it comes to a second boil, or until just tender. Before straining cauliflower reserve some cauliflower water. Set the cauliflower aside.
- In a skillet add oil and prosciutto, cook until prosciutto is just crispy, set aside.
- In a bowl, beat the eggs with a pinch of salt, nutmeg, the cheeses, and light cream. Season to taste with pepper.
- In the skillet add the cauliflower, then add the beaten egg sauce. Stir accurately, keeping the pan lightly lifted over the flame to avoid eggs to scramble. The sauce just needs to warm up, not cook!
- The secret to this creamy dish lies in this step. If the sauce is too thick, add some cauliflower water. When the sauce is just right, add the crispy prosciutto and fresh basil and serve immediately.